Duck Breasts with Red Cabbage and Chestnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the spices duck breasts
- 4 duck legs (each about 200 grams)
- salt
- freshly ground peppers
- 1 Tbsp honey
- 75 milliliters Orange juice
- 1 tsp grated ginger
- 1 pinch cayenne pepper
- ½ tsp Curry powder
- For the chestnut red cabbage
- salt
- freshly ground peppers
- 150 grams Chestnuts (pre-cooked and peeled)
- 1 tsp powdered sugar
- 100 milliliters Vegetable broth
- 3 Tbsps balsamic vinegar
- 2 Tbsps red Red currant jelly
Preparation steps
For the red cabbage: remove outer leaves of the cabbage and quarter. Remove hard stalk and cut into thin strips. Peel onion and chop finely. Heat1 tablespoon of butter in a large saucepan and saute onion until translucent. Add cabbage and saute briefly. Add apple juice, sugar and spices (if desired, in a spice bag) and season with salt and pepper. Simmer, covered, for about 25-30 minutes on meduim heat.
For the duck: rinse duck breasts, pat dry and score skin in diamond pattern. Season well with salt and pepper. Cook on skin side in a hot pan for about 5 minutes or until golden brown. Heat up honey, add orange juice, ginger, cayenne pepper and cumin powder. Turn over duck breasts, remove from pan and place into a roasting pan with a rack. Brush with honey mixture and bake in preheated oven at 120°C (approximately 250°F) for about 25-30 minutes. Baste with honey mixture occasionally.
Heat remaining butter in a pan and saute chestnuts for a few minutes. Season with pepper, sprinkle with powdered sugar and caramelize briefly. Add broth and let chestnut glaze. Keep warm. Season cabbage with vinegar, salt, pepper and mix with red currant jelly.
Remove duck from the oven, let rest briefly and cut into slices. Arrange on plates in duck bread shape and add red cabbage and chestnuts. Serve.
